Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology

Abstract

Tribology is the science of measuring friction between surfaces. While it has been widely used to investigate texture sensations of food applications, it is seldom applied in pure edible oil systems. In this research, we measured friction, viscosity, and solid fat content (SFC) of nine vegetable oils at 30 and 60°C. Polarized static microscopy was used to assess crystal formation between 60 and 30°C. Descriptive sensory analysis and quantification of oral oil coatings were performed on the oils at 60°C. Expressing the friction factor of oil over the Hersey number (calculated using high sheer‐viscosity values) showed no differences in friction between 30 and 60°C, except for shea stearin. Static microscopy revealed crystallization occurred at 30°C for shea stearin, whereas no or few crystals were present for other oils. At 30°C, friction at 1 × 10−2 m/s showed an inverse correlation with SFC (R = −0.95) and with high shear rate viscosity (R = −0.84), as well as an inverse correlation (R = −0.73) with “oily mouthcoating” perception. These results suggest that friction could be a predictor of fat‐related perceptions of simple oil systems. Additionally, we hypothesize that the presence of crystals in oils could lower friction via a ball‐bearing lubrication mechanism.